Rheological, thermal and microstructural properties of whey protein isolate-modified cassava starch mixed gels at different pH values

2017 ◽  
Vol 52 (11) ◽  
pp. 2445-2454 ◽  
Author(s):  
Fei Ren ◽  
Bin Yu ◽  
Die Dong ◽  
Zhao-hua Hou ◽  
Bo Cui
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Cassava Starch ◽  
Protein Isolate ◽  
Microstructural Properties ◽  
Ph Values

scholarly journals Effects of pH Values on Physicochemical Properties and Antioxidant Potential of Whey Protein Isolate-safflower Yellow Complexes

2018 ◽  
Vol 24 (3) ◽  
pp. 475-484 ◽  
Author(s):  
Xueyan Li ◽  
Zengli Gao ◽  
Tong Li ◽  
Shuvan-Kumar Sarker ◽  
Sathi Chowdhury ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Antioxidant Potential ◽  
Ph Values ◽  
Effects Of Ph

The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel

2015 ◽  
Vol 82 (4) ◽  
pp. 506-512 ◽  
Author(s):  
Setareh Ghorban Shiroodi ◽  
Y. Martin Lo
Keyword(s):  
Whey Protein ◽  
Rheological Behaviour ◽  
Food Product ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Ph Values ◽  
Heating And Cooling ◽  
Dynamic Rheological Properties ◽  
Ph Dependent ◽  
Ph Range

The ultimate goal of this work was to examine the effect of xanthan-curdlan hydrogel complex (XCHC) on the rheology of whey protein isolate (WPI) within the pH range of 4–7 upon heating and cooling. Dynamic rheological properties of WPI and XCHC were studied individually and in combination, as a function of time or temperature. For pure WPI, gels were pH-dependent, and in all pH values except 7, gels formed upon first heating from 40 to 90 °C. At pH 7, WPI did not form gel upon first heating, and the storage modulus (G′) started to increase during the holding time at 90 °C. The onset of gelation temperature of WPI was lower in acidic pH ranges compared to the neutral pH. In mixed gels, the presence of XCHC increased the G′ of the gels. The rheological behaviour was pH-dependent and initially was controlled by XCHC; however, after the consolidation of WPI network, the behaviour was led by the whey protein isolate. Results showed that XCHC had a synergistic effect on enhancing the elastic modulus of the gels after the consolidation of WPI network. Based on the results of this study, it is possible to use these biopolymers in the formulation of frozen dairy-based products and enable food manufactures to improve the textural and physicochemical properties, and as a result the consumer acceptance of the food product.

scholarly journals Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 705
Author(s):  
Yejun Zhong ◽  
Jincheng Zhao ◽  
Taotao Dai ◽  
Jiangping Ye ◽  
Jianyong Wu ◽  
...  
Keyword(s):  
Interfacial Tension ◽  
Whey Protein ◽  
Surface Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Environmental Stability ◽  
Dependent Manner ◽  
Emulsifying Properties ◽  
Interfacial Behavior ◽  
Concentration Dependent Manner

Protein–polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the stabilities of the emulsions. We found that forming composites with PUE improves the emulsifying properties of WPI in a concentration-dependent manner. The optimal concentration is 0.5%, which is the highest PUE concentration that can be solubilized in water. The PUE not only decreased the droplet size of the emulsions, but also increased the surface charge by forming composites with the WPI. A 21 day storage test also showed that the maximum PUE concentration improved the emulsion stability the most. A PUE concentration of 0.5% improved the stability of the WPI emulsions against environmental stress, especially thermal treatment. Surface protein loads indicated more protein was adsorbed to the oil droplets, resulting in less interfacial WPI concentration due to an increase in specific surface areas. The use of PUE also decreased the interfacial tension of WPI at the oil–water interface. To conclude, PUE improves the emulsifying activity, storage, and environmental stability of WPI emulsions. This result might be related to the decreased interfacial tension of WPI–PUE composites.

scholarly journals Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1296
Author(s):  
Jéssica Thaís do Prado Silva ◽  
João Vitor Munari Benetti ◽  
Taís Téo de Barros Alexandrino ◽  
Odilio Benedito Garrido Assis ◽  
Jolet de Ruiter ◽  
...  
Keyword(s):  
Contact Angle ◽  
Organic Acids ◽  
Whey Protein ◽  
Physical Stability ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Pickering Emulsions ◽  
Food Grade ◽  
Oil Water ◽  
Coffee Oil

Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee oil. It was demonstrated that crosslinking of WPI by organic acids reduces the microgels’ size from ≈1850 nm to 185 nm and increases their contact angle compared to conventional WPI microgels, achieving values as high as 60°. This led to the higher physical stability of Pickering emulsions: the higher contact angle and smaller particle size of acid-crosslinked microgels contribute to the formation of a thinner layer of particles on the oil/water (O/W) interface that is located mostly in the water phase, thus forming an effective barrier against droplet coalescence. Particularly, emulsions stabilized by tannic acid-crosslinked WPI microgels presented neither creaming nor sedimentation up to 7 days of storage. The present work demonstrates that the functionality of these crosslinked WPI microgels can be tweaked considerably, which is an asset compared to other food-grade particles that mostly need to be used as such to comply with the clean-label policy. In addition, the applications of these particles for an emulsion are much more diverse as of the starting material.

Novel Whey Protein Isolate/Polyvinyl Biocomposite for Packaging: Improvement of Mechanical and Water Barrier Properties by Incorporation of Nano-silica

2021 ◽  
Author(s):  
Bruna Rage Baldone Lara ◽  
Paulo Sérgio de Andrade ◽  
Mario Guimarães Junior ◽  
Marali Vilela Dias ◽  
Lizzy Ayra Pereira Alcântara
Keyword(s):  
Whey Protein ◽  
Barrier Properties ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Nano Silica ◽  
Water Barrier
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